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Biscoff Cookie Butter Cinnamon Rolls take everything loved about classic cinnamon rolls and dial up the comfort with a creamy cookie butter swirl and a silky cream cheese icing that melts into every spiral. The tender yeast dough bakes up soft and lofty, while brown sugar and ground cinnamon add warmth to the speculoos‑forward filling for a nostalgic brunch treat. Serve warm to highlight the caramel‑spice notes and the pillowy crumb that makes these rolls hard to resist.
Quick Facts / Recipe Snapshot
Total time hovers around a couple of hours with proofing, yielding about twelve bakery‑style rolls ideal for weekend sharing. Expect an approachable difficulty: the method is straightforward—mix, proof, roll, fill, slice, proof again, and bake at 350°F—while simple pantry staples keep costs moderate and the results reliably impressive. The recipe is vegetarian and flexes well for make‑ahead or freeze‑and‑reheat plans.
What Is Biscoff Cookie Butter Cinnamon Rolls?
This is a soft, enriched yeast roll spiraled with Biscoff cookie butter, brown sugar, and cinnamon, then topped with a cream cheese and cookie butter icing for extra depth. The result marries a classic American‑style cinnamon roll with distinctly spiced speculoos flavor for a gooey, aromatic center and a lightly tangy, sweet finish. Think bakery‑worthy texture with a modern cookie butter twist.
Origins & Inspiration
Cinnamon rolls are anchored in American comfort baking, while Biscoff’s spiced profile traces to European speculoos traditions; bringing them together feels both contemporary and familiar. This version centers the cookie butter as a flavor driver in both filling and icing to echo caramelized, gently spiced notes throughout. It’s a brunch‑table crowd‑pleaser that feels special yet homey, perfect for holidays and slow mornings.
Why You’ll Love This Recipe
The dough is reliably soft and fluffy, offering cloud‑light layers that stay tender after baking. The filling combines Biscoff cookie butter, brown sugar, and cinnamon for a gooey, aromatic center, while the cream cheese cookie butter icing delivers a glossy finish with just‑sweet‑enough balance. It’s rewardingly simple yet memorable, and ideal for bake‑and‑share moments.
Ingredients & Notes
- All‑purpose flour — 3 ½ cups; structure for a tender crumb; spoon and level for accuracy.
- Granulated sugar — ¼ cup; sweetens the dough and feeds the yeast.
- Active dry yeast — 2 ¼ tsp; ensures a good rise; check freshness.
- Warm milk — ½ cup at about 110°F; activates yeast without scorching.
- Unsalted butter — ¼ cup melted for dough; adds richness.
- Water — ¼ cup; balances hydration for kneading.
- Egg — 1 large; binds and enriches the dough.
- Salt — ½ tsp; balances sweetness and strengthens gluten.
- Biscoff cookie butter — ½ cup softened for filling; plus ¼ cup for icing.
- Brown sugar — ½ cup packed; deep caramel notes in filling.
- Ground cinnamon — 2 tsp; classic warmth in the swirl.
- Unsalted butter — 2 tbsp softened for filling; improves spreadability.
- Cream cheese — 4 oz softened, the icing’s creamy base.
- Powdered sugar — 1 cup; smooth, glossy icing texture.
- Vanilla extract — 1 tsp; rounds out icing flavor.
- Milk — 2–3 tbsp as needed; adjust icing consistency.
Step‑by‑Step Instructions
- Activate and mix: Combine warm milk and yeast; let it foam, then mix with granulated sugar, melted butter, water, egg, and salt; add flour gradually until a soft dough forms.
- Knead and first rise: Knead 5–7 minutes until smooth and elastic; cover and let rise 1 hour until doubled.
- Make filling: Stir softened Biscoff cookie butter with softened butter, brown sugar, and cinnamon until smooth and spreadable.
- Roll and fill: Roll dough to a 12×18‑inch rectangle; spread filling edge‑to‑edge in an even layer.
- Shape and pan: Roll tightly from the long side; cut into 12 even slices; place in a greased 9×13 pan with slight spacing.
- Proof and bake: Let rise 30 minutes until puffy; bake at 350°F for 20–25 minutes until tops are lightly golden and centers set.
- Ice and serve: Beat cream cheese, cookie butter, powdered sugar, and vanilla; thin with milk until spreadable; spread over warm rolls and serve.
Tips for Perfect Biscoff Rolls Every Time
Use milk near 110°F to activate yeast efficiently without damage, and knead to a smooth, elastic finish for better oven spring. Proof in a warm, draft‑free spot, and pull the pan once centers are just set to keep the crumb soft; spread icing while warm so it gently melts into the spirals.
Variations, Swaps & Add‑Ins
Fold crushed Biscoff cookies into the filling for crunch, or add a touch of vanilla to the swirl for rounded sweetness. For a lighter topping, thin the icing to a drizzle; for extra richness, swirl a spoonful of cookie butter onto warm rolls before glazing.
Ingredient Spotlight
Biscoff cookie butter brings caramelized spice from speculoos cookies, melting seamlessly into the cinnamon‑brown sugar swirl for depth and aroma. Cream cheese balances sweetness with tang and creates a luxurious, glossy icing that sets softly on warm rolls.
Serving Suggestions (Presentation & Plating)
Serve directly from the 9×13 pan with spirals visible and a just‑set sheen on the icing for an inviting, home‑style look. Plate individual rolls on warm dessert plates with a small extra spoon of icing on the side for an elevated finish.
Best Sides to Serve With Biscoff Cookie Butter Cinnamon Rolls
Pair with a simple fruit salad or fresh berries to cut richness, or serve with scrambled eggs for a sweet‑savory brunch balance. A light yogurt parfait works well when serving these as a breakfast centerpiece.
Flavor Pairing & Beverage Match
Coffee complements the caramel‑spice profile, while a chai latte echoes the cinnamon warmth. For non‑caffeinated pairings, try a vanilla bean steam‑style milk or lightly spiced herbal tea.
Make‑Ahead & Storage Guide
Shape and refrigerate rolls overnight, then bring to room temperature before the second rise and bake; iced leftovers keep covered in the fridge for a couple of days. Reheat gently until just warm to restore softness without drying.
Budget & Pantry Strategy
Choose store‑brand dairy and pantry staples, and reserve premium spend for the cookie butter, which defines the recipe’s character. Batch bake and freeze un‑iced rolls, then glaze fresh for small‑occasion serving without waste.
Scaling for a Crowd
Double the dough and bake in two pans to maintain even browning and consistent internal doneness. Keep proofing and bake windows similarly, rotating pans if needed for uniform color.
Weeknight Workflow Planner
Mix the dough the evening prior for an overnight chill, so rolling and baking take under an hour on the day of. If baking same‑day, prep icing and measure filling components in advance to streamline assembly.
Kids & Family Friendly Adaptations
Opt for a thinner icing drizzle to keep sweetness moderate for young palates, and cut smaller spirals for kid‑sized portions. Invite kids to help spread filling and place slices in the pan for an engaging activity.
Troubleshooting & Fixes
If rolls bake dense, yeast may be inactive or milk too hot; verify temperature and freshness before mixing. If centers seem underdone, tent lightly and add a few minutes, removing once set to avoid drying edges.
Cultural or Seasonal Context
These rolls nod to American brunch comfort while weaving in European speculoos flavor, making them ideal for cozy fall and winter gatherings. Their warm spice profile also suits holiday mornings and celebratory breakfasts.
FAQs
How do I prevent gaps in spirals? Roll tightly and proof fully before baking.
Can I use instant yeast? Yes; mix directly with dry ingredients and monitor proofing.
How should I store leftovers? Cover and refrigerate, then reheat gently before serving.
Dough Hydration Notes
Target a soft, slightly tacky dough: enough hydration for extensibility without sticking aggressively to the board. This helps achieve thin, even layers that bake into soft spirals with reliable oven spring for Biscoff Cookie Butter Cinnamon Rolls.
Proofing Environment
A warm, draft‑free spot around a typical home kitchen warmth promotes steady yeast activity; avoid overheated zones that can degrade dough structure. Covered bowls or a lightly oiled pan keep the surface supple for easy rolling later.
Rolling Precision
Aim for a 12×18‑inch rectangle with uniform thickness so cinnamon‑brown sugar and cookie butter distribute evenly. Tidy edges reduce tapered ends and help produce twelve consistent slices for even bake time.
Spiral Integrity
Spread filling to the edges and roll with gentle tension to minimize air gaps; a firm, even cylinder yields clean spirals. Use a sharp knife or floss for neat cuts that preserve layers.
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PrintBiscoff Cookie Butter Cinnamon Rolls
Soft, gooey cinnamon rolls swirled with Biscoff cookie butter, brown sugar, and cinnamon, finished with cream cheese cookie butter icing.
- Prep Time: 25 minutes (plus rise)
- Cook Time: 25 minutes
- Total Time: 2 hours
- Yield: 12 rolls
- Category: Breakfast, Brunch, Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dough
3 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 tsp active dry yeast
1/2 cup warm milk (110°F)
1/4 cup unsalted butter, melted
1/4 cup water
1 large egg
1/2 tsp salt
Filling
1/2 cup Biscoff cookie butter, softened
1/2 cup brown sugar, packed
2 tsp ground cinnamon
2 tbsp unsalted butter, softened
Icing
4 oz cream cheese, softened
1/4 cup Biscoff cookie butter
1 cup powdered sugar
1 tsp vanilla extract
2–3 tbsp milk
Instructions
1. Activate yeast with warm milk.
2. Mix dough ingredients and knead until smooth.
3. Rise until doubled.
4. Stir cookie butter, brown sugar, cinnamon, and butter.
5. Roll dough 12×18 in; spread filling.
6. Roll up; slice 12; pan 9×13.
7. Rise 30 minutes.
8. Bake 350°F for 20–25 minutes.
9. Beat icing; thin with milk.
10. Spread over warm rolls; serve.
Notes
Check yeast freshness and milk temp near 110°F.
Proof in a warm, draft-free spot until puffy.
Apply icing on warm rolls for a glossy finish.
Refrigerate iced leftovers; rewarm gently before serving.